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Truffles

Submitted by: Mary on 02/08/2004
3463 views
2.83 avg rating
253 votes
 
 
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Ingredients

1/3 C Heavy cream
2 C Low carb chocolate
6 T Unsalted butter, cut into small pieces

Coatings:

1/3 C Unsweetened Cocoa

3/4 cup finely chopped almonds or pecans

Directions

In a small saucepan, bring the cream to a simmer.



Remove from heat, and stir in the chocolate and butter.



In a medium-sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat.



Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.



Pour the coatings into pie plates.



Line an airtight container with waxed paper.



Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1" ball.



Drop the ball into the one of the coatings. Repeat with the remaining truffle mixture.



Gently shake the pie plate to coat the truffles evenly.



Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Servings

30

Calories

2

Time to prepare

45 minutes

Difficulty

Easy
 

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